Add the milk in a small saucepan and place on a medium flame. When it stats to boil, lower flame and add the semolina. Mix well using a whisker so that the semolina will not form into chunks. Cook for around 10 minutes while stirring all the time. Remove pot from the flame and add the grated cheese, the egg yolks, the butter and salt. Mix well and quickly place mixture on a flat wet surface. Spread the mixture evenly with a thickenss of 9mm using a wet knife to help you spread it easily and let it cool well… should be around 30-40 minutes. Switch on the oven on gas number 8. Cut out circles of the dough with a small glass and place in a well greased oven prood dish overlapping each other. Add some butter at the top and add the grated cheese. You may also add some fresh pepper. Cook in oven till cheese is melted and has a golden color .

Melt butter in a pan over medium heat. Add garlic and sauté until fragrant. Add prawns and cook for 3-4 minutes per side. Stir in cream and the grated cheese. Cook until sauce thickens slightly. Season with salt, pepper, and garnish with parsley.

Preheat the oven to 200°C.  In a small bowl, mix olive oil, garlic, rosemary, thyme, mustard, salt, and pepper to form a paste. Rub the mixture all over the lamb. Place the lamb in a roasting pan and roast for 1 hour or until the internal temperature reaches 60°C for medium-rare. Rest for 10 minutes before slicing.

Heat olive oil in a pot over medium heat. Sauté the onion and garlic until softened, about 3 minutes. Add the Marrowfat Peas and vegetable stock, bringing to a boil. Reduce the heat and simmer for 15 minutes. Blend the soup until smooth, then stir in the cream and fresh mint. Season with salt and pepper to taste. Serve hot, garnished with a sprig of mint.

In a hot wok or skillet, heat the sesame oil over medium-high heat. Add the sliced beef and cook for 3-4 minutes until browned. Add the minced garlic and stir-fry for another minute. Pour in the Asian Hoisin Sauce and toss to coat the beef. Add the sliced bell peppers and snap peas, stir-frying for an additional 2-3 minutes until the vegetables are tender-crisp. Serve hot over jasmine rice.

Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper on both sides. Sear the chicken in the skillet until golden brown, about 4-5 minutes per side. Pour in the container of Provista Sugu Basil & Garlic and reduce the heat to low. Cover and simmer the chicken in the sauce for 20 minutes, or until fully cooked through. Serve the chicken over rice or pasta, garnished with fresh basil.

In a large pan, heat olive oil over medium heat. Add the onions and garlic, sautéing until softened, about 2 minutes. Add the minced beef, cooking until browned and breaking it apart with a spoon. Pour in the Mayor Zalza Bolognese with Minced Meat, stirring to combine. Reduce the heat to low and let the sauce simmer for 30 minutes, stirring occasionally. Meanwhile, cook the spaghetti according to the package instructions. Drain the pasta and toss with the Bolognese sauce. Serve hot with the grated Hanini Gibniet Nixfin on top.

In a large pot, heat the olive oil over medium heat. Add the Mayor diced onions and minced garlic, sautéing until softened and fragrant, about 2-3 minutes. Add the lamb pieces and brown them on all sides for about 5-7 minutes. Stir in the Three Hills Brand Kunserva Traditional, ensuring the lamb is well-coated in the tomato paste. Add the sliced red bell pepper, diced carrots, and zucchini, stirring to combine. Pour in the broth and add the dried thyme, cumin, salt, and black pepper. Bring the stew to a simmer, cover, and cook for about 40-45 minutes, stirring occasionally, until the lamb is tender and the vegetables are cooked through. Garnish the lamb stew with fresh parsley and serve hot with couscous or crusty bread to soak up the rich sauce.